Made these for a NYE party. INCREDIBLE hit. I was given the comment, "I put this in my mouth thinking it would be your typical meatball, but it's SOOOO much better!"
I didn't have a brush to coat them with the cranberry sauce, so I just spooned a little on each one.
I'm thinking of making them again for the Superbowl!

These were a big hit at the holidays! I mixed, shaped and froze these ahead of time. I let the mixture sit in the refrigerator for 15 minutes or so to let the bread crumbs absorb some of the moisture before shaping with a small scoop. After roasting I kept them warm in a slow cooker with a bit of extra sauce. I used a bottled orange-cranberry sauce to save a few steps. Will be making another batch soon to keep ready in the freezer.

Pretty yummy! We would increase the amount of ginger in the sauce. Our meatballs were very moist/wet. A small cookie scoop was used to put them on the pan. There was no way they would roll. We packed them on the pan tightly, as directed. We couldn't get them to glaze nicely, so we ended up pouring all the sauce onto the pan, mixing them gently with a large spoon, and cooking them about 10 more minutes. We broiled them on high at the very end (watching carefully!!) until the sauce began to caramelize.